Chipotle-Cherry Salsa
10 mins (prep 10)
9 ingredients
2 servings
This salsa comes from "How to Cook Everything Vegetarian" by Mark Bittman -- one of my favorite cookbooks. It's pretty fast to make -- the only time-consuming part is pitting the cherries, and if you have a cherry pitter you could probably cut the time in half. I have had this with blackened tofu and also with "fake chicken" Quorn cutlets, and my husband wants to try it with chicken and/or fish. It's not too sweet, and not overly spicy when made as written (I doubled the amount of chipotle chilies and it wasn't very spicy for a heat freak like me!)

Categories:  <-15-mins , condiments,-etc. , fruit , seasonal , north-american , 3-steps-or-less , sauces , salsas , quick , time-to-make , vegan , easy , summer , vegetarian ,
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Serving Size (312.16 g)
Servings 2
Amount per Serving
Calories 240.97 Calories from Fat 47.79
% Daily Value *
Total Fat 5.31g 16.34%
Saturated Fat 1.08g 10.81%
Trans Fat 0.0g %
Cholesterol 2.37mg 1.58%
Sodium 1656.64mg 138.05%
Total Carbohydrate 49.19g 32.79%
Dietary Fiber 8.61 g 68.85%
Sugars 35.43 g %
Protein 3.92g 15.67%
Vitamin A 2221.64IU% Vitamin C 19.31mg%
Calcium 43.18mg% Iron 1.54mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh cilantro, fresh lime juice, freshly ground black pepper